Blueberry Lemon Cheesecake (raw, vegan & grain-free)
Author: 
Serves: 8 bars
 
Ingredients
  • Crust layer:
  • 90g almonds (3/4 cup)
  • 35g sunflower seeds (1/4 cup)
  • 50g desiccated coconut (1/2 cup)
  • ½tsp cinnamon
  • pinch sea salt
  • 6 medjool dates, pitted
  • 1tsp maple syrup
  • Blueberry layer:
  • 100g frozen wild blueberries, slightly thawed (1 cup)
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 2tbsp almond milk
  • ½ lemon, zest
  • ½ lemon, juice
  • 1tsp vanilla
  • 100g coconut butter, melted (1/2 cup)
  • Lemon layer:
  • 120g cashews, soaked for 4 hours (1 cup)
  • 60ml maple syrup (1/4 cup)
  • 60ml almond milk (1/4 cup)
  • 1 lemon, zest
  • 1 lemon, juice
  • 1tsp vanilla
  • 100g coconut butter, melted (1/2 cup)
  • Topping:
  • edible flowers (optional)
Instructions
  1. Prepare 7" square cake tin with removable base.
  2. Place almonds and sunflower seeds into a food processor and pulse few times until ground. Add desiccated coconut, pitted dates, cinnamon and salt and blend until the mixture comes together. Add maple syrup and blend again. You should have a sticky mix when pressed together.
  3. Spoon the crust mix into the tin, spread evenly onto the base and press tightly down. Place into a fridge.
  4. Rinse the soaked cashews for the blueberry layer under running water and place into high speed blender. Add blueberries, maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
  5. Spoon the mixture onto the crust layer and smooth out the top. Cover the cake with a layer of baking paper and cling film on top and place into a freezer until set enough for lemon layer.
  6. Rinse the soaked cashews for the lemon layer under running water and place into high speed blender. Add maple syrup, almond milk, lemon zest and juice and vanilla and blend until smooth. Add melted coconut butter and blend until incorporated.
  7. Spoon the mixture onto the blueberry layer and smooth out the top. Gently press few edible flowers (petal part only) onto the top. Cover the cake with a layer of baking paper and cling film on top to prevent frostbite and place into a freezer until completely set.
  8. Once set carefully remove from the tin and with a sharp knife cut into 8 bars.
  9. Leave to thaw before serving.
  10. Store in a fridge or freezer.
  11. Enjoy!
Recipe by Nirvana Cakery at https://nirvanacakery.com/blueberry-lemon-cheesecake/